Here is my attempt at piping rose from buttercream. The buttercream is the chocolate egg-white buttercream from RHC. The cake is the designer baby grand cake base (essentially the german chocolate cake). I think I overbeat the cake batter a bit, they all ended up with a little mounded top, which is actually make it easier to attach the bc roses.

I had a lot of fun piping these roses. I use the wilton decorating book as guide, though mine look very far from the picture in the book LOL. But oh well, it’s a first try and it was fun. I’m hoping I’ll get better as I do more. Hm now I need to make some mousseline and try to pipe that!

Thanks Bill! Thanks Julie!
Bill, it is very soft, but I think since this buttercream has a lot of chocolate (the most chocolate on Rose’s bc), it might hold better to pipe than other buttercream. Don’t know for sure as I haven’t tried piping other bc.

Julie, I did this on no 7 nail, with a little parchment square on it. I used a little dab of bc to glue the parchment on the nail. I held the nail with my left hand and the piping bag with my right hand, pretty much as the instruction said. I thought it would be hard to pipe and hold the bag with one hand but it’s actually not too bad. I filled up the 12 inch bag about 1/2 full with bc.
Then after I’m done, I put the roses in the freezer for 10-15 minutes until it’s hard enough to peel off the parchment. Then put a little dab of bc on the cupcake mound and attach the rose. Then refrigerate the whole thing for 1/2 hour until I was ready to take pictures .

Thanks Silke! It was scary to me too, but I’ve been wanting to try it after seeing beautiful buttercream roses on this forum. And I thought why not! The sooner I started, the sooner I can hone my skills. Honestly, bread is scarier to me than this.

I love the buttercream. It’s amazing to me how chocolate-y and light it tastes. I almost forgot that I am eating butter. I paired it last year with the chocolate butter cupcakes but I like this pairing better.

Here is my attempt at piping rose from buttercream. The buttercream is the chocolate egg-white buttercream from RHC. The cake is the designer baby grand cake base (essentially the german chocolate cake). I think I overbeat the cake batter a bit, they all ended up with a little mounded top, which is actually make it easier to attach the bc roses.

I had a lot of fun piping these roses. I use the wilton decorating book as guide, though mine look very far from the picture in the book LOL. But oh well, it’s a first try and it was fun. I’m hoping I’ll get better as I do more. Hm now I need to make some mousseline and try to pipe that!

Jenn those are so beautiful! I wish I could have one! Great job working with such a soft icing, as others have said. I haven’t made any of Rose’s buttercreams, but can see from the pics what skill it must have taken! The edges of the petals are so smooth. Thank you for sharing, and keep the pics coming! I want to see the mousseline too! Forgive me if I misspelled that! =P

I put mine in the freezer, too, makes for much easier handling when you transfer to the cake (or cupcake!). There is a good video on Wilton’s site for piping roses but it doesn’t seem like you’ll be needing it!

Thanks everyone for the wonderful comments. You’re all making me blush .
I’m having a rough week at work and your comments definitely make my week feel better! Thanks again.

Bernadette, thanks for the tip about the video. I’ll check it out. I got the wilton decorating book but the instructions are a bit confusing to me so I was only following the pictures. The video will definitely help.